Chinese Green Tea Brewing Vessels

[DoctorD]

I don't have the world's most refined palate, so the fine dinstinctions between brewing vessels probably escape me. What I use depends more on the whim of the moment than esoteric considerations of flavor, though I suppose instinctively I tend to do more delicate varieties in a porcelain gaiwan (a kyusu works just fine as well). But I probably use a small Yixing pot (duanni clay, I think) as often as anything, especially for teas with more pronounced flavors, and the results are just fine, thank you very much.

[brad4419]

Thanks. I've been using a gaiwan mostly, but thought about getting a teapot just like the one vancouver posted for brewing with company. There is a strainer in that one or no?

Yes, the teapot I linked has a stainless steel coil strainer in the spout. Its nice because it can easily be removed for cleaning. So far mine has lasted about 2 years of near daily use without any problems. Their are many different sized glass teapots at dragon tea house and yunnansourcing.com so if you go with glass then check around for the size you want.

[bryan_drinks_tea]

I mostly use a 100ml gaiwan. I've put bolder chinese greens in my kyusu, and it's okay for my situation, but I've found it just adds that sencha flavor to whatever i'm brewing.

[tortoise]

Thanks. I've been using a gaiwan mostly, but thought about getting a teapot just like the one vancouver posted for brewing with company. There is a strainer in that one or no?

Yes, the teapot I linked has a stainless steel coil strainer in the spout. Its nice because it can easily be removed for cleaning. So far mine has lasted about 2 years of near daily use without any problems. Their are many different sized glass teapots at dragon tea house and yunnansourcing.com so if you go with glass then check around for the size you want.

Great, thanks.